Quick and easy Shrimp Fajitas with seared shrimp, tender onions and bell peppers, and homemade fajita seasoning. Restaurant quality Mexican dinner at home in 30 minutes!
Why You’ll Love This Recipe
Along with my 15 minute shrimp tacos and cajun shrimp, these shrimp fajitas are my new seafood weeknight dinner because it cooks so fast! This shrimp fajita recipe has restaurant quality taste but take minimal effort to make at home.
I whipped up a quick homemade shrimp fajita seasoning with 6 simple spices most people already have in their pantry, and it made all the difference! It coats the shrimp and veggies perfectly and adds authentic fajita flavor!
Not everyone thinks shrimp when they hear fajitas, usually it’s chicken or steak. We love sheet pan steak fajitas, but lately, on our busiest nights and with a focus on easy protein, I’ve been reaching for shrimp recipes often.
You gotta give it a try!
Ingredients for Shrimp Fajitas
- Shrimp: I usually go with jumbo, large, or medium shrimp, peeled and deveined to keep things easy. Small shrimp work too, you’ll just need a few more to fill the pan. Frozen shrimp is an option, just make sure to thaw them.
- Bell peppers: I like yellow and red bell peppers for fajitas because they’re more sweet than green bell peppers, and add nice pop of color. Orange bell peppers are sweet as well.
- Onion: I like white onion because it’s less sharp than yellow onion. Red onion works too, and yellow only in a pinch. Make sure to thinly slice it, so it becomes tender.
- Fajita seasoning: An easy mixture of chili powder, cumin, garlic powder, paprika, dried oregano, and salt. You can also use store-bought fajita seasoning.
- Spices: I first seasoned the veggies with salt and pepper to bring out their natural flavor and help them caramelize a bit.
- Olive oil: Extra virgin olive oil to saute vegetables and shrimp.
- Lime: A quick squeeze of fresh lime juice at the end to brighten things up.
- Cilantro: Fresh cilantro adds a pop of color and flavor, but if you’re not a fan, try parsley, basil or green onions instead.
- Flour tortillas: Wrap everything for an easy, handheld meal. If you prefer corn tortillas, go for it.
- Toppings: Guacamole, salsa, and Greek yogurt are our favorites, but feel free to add whatever you like.
How to Make Shrimp Fajitas
I like using cast iron skillet because it truly sears the shrimp giving them a delicious golden crust and locks in their juices. But in a pinch, non-stick skillet works too.
- Make the seasoning: Mix up chili powder, cumin, garlic powder, paprika, oregano, and salt in a small bowl.
- Season the shrimp: Toss the shrimp with half that fajita seasoning and set it aside for now.
- Cook the veggies: Heat some oil in a large skillet, then saute onion and bell peppers with salt and pepper for about 5 minutes. Add the rest of the fajita seasoning and cook a bit more until soft. Transfer to a plate.
- Cook the shrimp: Add a little more oil to the skillet, toss in the shrimp, and cook for a couple minutes per side until pink and opaque.
- Bring it all together: Put the veggies back in the pan, give everything a gentle toss, squeeze in lime juice, and garnish with cilantro.
Tips for Best Results
Here are some easy tips for the best shrimp fajita recipe!
- Use any size shrimp: They all work for this recipe, but you save money with small or medium shrimp because they’re more affordable by pound and you get more pieces per serving.
- Slice veggies thin: We want them soft and tender. Thin slices also cook faster and blend better with the shrimp.
- Don’t overcook shrimp: They only need a couple of minutes per side so it’s super easy to go from perfectly juicy to rubbery and tough shrimp. The moment they turn pink and opaque, they’re done.
- Space it out: Shrimp need room to get a golden sear instead of turning pale and steamy.
Toppings Ideas
Spoon shrimp fajita filling into warm tortillas and serve with any of the following toppings:
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Crumbled cotija cheese, shredded cheddar, Monterey Jack, or a Mexican blend
- Fresh herbs like cilantro or basil and lime wedges on the side
- Jalapeno slices, shredded lettuce, diced tomatoes, or green onions
Serving Pairings
If you love easy Mexican dishes, these ones are a must try! The zesty flavors and plain rice pair perfectly with your seafood fajitas.
Delicious Side Dishes
Cilantro Lime Cauliflower Rice
Mango Black Bean Salad
Instant Pot Long Grain White Rice
Simple Avocado Salad Recipe
How to Store and Reheat
Store: Put leftovers in an airtight container and refrigerate for up to 3 days. Just know the shrimp might soften the veggies a bit.
Freeze: Not my favorite for freezing since the texture changes, but it works. Freeze up to 2 months and thaw in the fridge overnight.
Reheat: Warm everything gently in a skillet or microwave, just don’t overcook the shrimp or they’ll get rubbery.
More Shrimp Recipes to Try
Shrimp Fajitas
Equipment
Ingredients
For the Shrimp Fajitas:
- 3 tablespoons extra virgin olive oil, divided
- 1 large white onion, thinly sliced
- 2 large red and yellow bell peppers, thinly sliced
- Salt and pepper, to taste
- 1 1/2 pounds jumbo shrimp, peeled & deveined
- 8 medium flour tortillas
- Guacamole, salsa, sour cream, for serving
- 1 lime
- 1/4 cup cilantro
For the Fajita Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano, dried
- 1/2 teaspoon salt
Instructions
- In a small bowl, combine chili powder, cumin, garlic powder, paprika, oregano, salt and whisk well.
- In a large bowl, add shrimp, sprinkle with half of the seasoning, toss gently and set aside.
- Preheat cast iron skillet on medium-high heat and add 2 tablespoons of oil. Add onion and bell peppers, sprinkle with salt and pepper and cook for 5 minutes, stirring a few times. Sprinkle with remaining seasoning and cook for a few more minutes or until veggies have softened. Transfer to a large plate.
- Add remaining 1 tablespoon of oil to the skillet along with shrimp. Cook for 2-3 minutes on each side, or until pink and opaque.
- Add veggies back to the skillet, toss gently, squeeze with lime juice and garnish with cilantro.
- Serve hot in tortillas with toppings like guacamole, sour cream and salsa.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days but shrimp may soften veggies a bit over time. Reheat by simmering gently on medium heat in the skillet just until warmed through (don’t overcook or shrimp will get rubbery) on the stove or in a microwave.
- Freeze: I don’t like to freeze this dish because both shrimp and veggies’ texture gets softer but you can do it. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
